These Mascarpone and Yogurt Filled Dates are so simple yet so amazingly delicious! A favorite appetizer for date night in and dinner parties.
A Perfect ‘Date’ Night Appetizer
Experiment with new flavors and bold textures with these Mascarpone and Yogurt Filled Dates. A creamy and slightly tart mascarpone filling surrounded by a warm, sweet toasted date topped with a drizzle of rich olive oil and a pinch of sea salt make this date night appetizer as tasty as it is easy to prepare.
Small Bites are a Big Win
How many appetizers do you make when you prepare a date night in dinner? Appetizers are awesome and a great way to tide your appetite until the main course is ready. They’re also a great way to experiment with new ingredients and flavors.
I love simple apps that can be thrown together quickly, so as soon as the kids are tucked in bed, we can be eating something to go with our wine or cocktails in less than 15 minutes.
You Won’t Be Able to East Just One!
These dates are my go-to and they satisfy every time. A creamy mascarpone, tart yogurt, a warm, sweet toasted, rich olive oil and a pinch of sea salt. So many amazing flavors in something so simple. I promise, it’s so delicious, you won’t be able to eat just one.
Restaurant Quality at Home
Brandon first had these at the restaurant Komi in Washington, D.C. He says it’s one of the top 5 meals he’s ever had. After his first bite, he knew we had to recreate them at home.
The key to recreating these is the Greek yogurt. Without the yogurt, you don’t get that slight tartness and mascarpone cheese alone may be a bit too runny out of the oven. Make sure you also use fresh whole dates as the pre-pitted dates are usually dried out and not nearly as flavorful.
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What Do I Need to Make Mascarpone and Yogurt Filled Dates?
(see recipe card for measurements and details)
- Fresh whole dates
- Mascarpone cheese
- Plain Greek yogurt (do not use fat free. I prefer Fage 2%)
- Olive oil, for drizzling
- Flaky sea salt, for sprinkling
- Piping bag or plastic baggie
- Baking sheet
How to Make Mascarpone and Yogurt Filled Dates
- Take your fresh dates and cut a small slit across the top from end to end. Lightly squeeze the date and pry out the seed with the knife.
- In a small bowl, mix together the mascarpone cheese and yogurt until well blended. (You can increase the amount of yogurt to up to 2 tablespoons if you like it more tart.)
- Place the yogurt-mascarpone filling in a piping bag or plastic baggie with a corner snipped and then pipe the filling into the center of each date.
- Preheat oven to 250°F. Put the filled dates in the refrigerator while the oven preheats.
- Once the oven has preheated, place the dates on a cookie sheet and bake on the middle rack of your oven for 10 minutes. Remove dates from the oven and cool for 1-2 minutes.
- Place the dates on your serving platter and then finish each one with a light drizzle of olive oil and a sprinkle of flaky sea salt. Try to be generous with the salt as it really adds a nice complexity to the dish.
If you make these Mascarpone and Yogurt Filled Dates and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
PrintMascarpone and Yogurt Filled Dates
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12
- Category: Appetizer
Description
Brandon shares our favorite appetizer for date night in and dinner parties. So simple yet so amazingly delicious!
Ingredients
- 12 fresh whole dates
- 1/4 cup mascarpone cheese
- 1 tablespoon plain Greek yogurt (do not use fat free, I prefer Fage 2%)
- olive oil, for drizzling
- flaky sea salt, for sprinkling
Instructions
- Take your fresh dates and cut a small slit across the top from end to end. Lightly squeeze the date and pry out the seed with the knife.
- In a small bowl, mix together the mascarpone cheese and yogurt until well blended. (You can increase the amount of yogurt to up to 2 tablespoons if you like it more tart.)
- Place the yogurt-mascarpone filling in a piping bag or plastic baggie with a corner snipped and then pipe the filling into the center of each date.
- Preheat oven to 250°F. Put the filled dates in the refrigerator while the oven preheats.
- Once the oven has preheated, place the dates on a cookie sheet and bake on the middle rack of your oven for 10 minutes. Remove dates from the oven and cool for 1-2 minutes.
- Place the dates on your serving platter and then finish each one with a light drizzle of olive oil and a sprinkle of flaky sea salt. Try to be generous with the salt as it really adds a nice complexity to the dish.
Notes
When you eat the date, flip it upside down and put the entire thing in your mouth. Similar to how sushi chefs recommend you eat nigiri sushi, when you eat the date this way the richness of the salt and olive oil hit your tongue first followed by the creamy cheese and then sweet date.
When serving as an appetizer, plan for 3 dates per person.
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Making these tonight!